OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

Super crispy, crunchy, cheesy chicken tacos that do not require any kind of deep-frying? Yes, please! I know, it’s hard to believe that these are baked but they are completely 100% baked start to finish.

With an easy chicken filling and the most fragrant spices, cilantro and a little bit of cheese, these come together very quickly. And that little brush of oil prior to baking help these bad boys crisp up in the oven so so perfectly.

Ground pork or ground beef can easily be substituted for the chicken, and you can even make these miniature-size using smaller corn tortillas (I used 5-6 inch corn tortillas here). Serve with your favorite toppings as needed – guac, pico, and/or sour cream are all favorable choices here!

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Crispy Baked Chicken Tacos

OH-SO-CRISP, crunchy, cheesy chicken tacos completely baked to absolute PERFECTION. A super easy weeknight meal!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

• 2 ½ tablespoons canola oil divided
• 1 pound ground chicken
• ½ medium sweet onion diced
• 3 cloves garlic minced
• 1 (4.5-ounce) can chopped green chiles
• 1 ½ teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded Mexican cheese blend divided
• 8 corn tortillas warmed

For serving

• Sour cream
• Pico de gallo
• Guacamole

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in green chiles, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
• Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
• Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
• Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
• Place into oven and bake until toasted and crispy, about 12-15 minutes.
• Serve immediately with desired toppings.

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Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

What’s better than build-your-own taco night? Tacos that you can make so effortlessly right in your pressure cooker.

It starts with boneless, skinless chicken thighs (of course!) cooked in your IP for 8 minutes in a pool of the most flavorful saucy goodness: restaurant-style salsa seasoned with a few pantry-essential spices.

When ready to serve, toss some of that shredded chicken in the leftover cooking juices in warmed tortillas along with all your favorite toppings for the best taco night ever.

(Side note: Not a fan of chicken thighs? Chicken breasts will also work beautifully here.)

Instant Pot Chicken Tacos

Yield: 6 servings

prep time: 20 minutes

cook time: 25 minutes

total time: 45 minutes

Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

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chicken

Instant Pot Chicken Tacos

20 minutes25 minutes

Chungah Rhee

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup restaurant-style salsa
• 1/2 cup Mexican beer, such as Modelo*

For serving

• Tortillas (flour or corn)
• Pico de gallo
• Sliced avocado
• Sliced jalapeños

Directions:

1. Set a 6-qt Instant Pot® to the high saute setting.
2. Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; working in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.
3. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, chipotle chili powder, cumin and oregano until fragrant, about 1 minute.
4. Stir in salsa and beer, scraping any browned bits from the bottom of the pot.
5. Return chicken to the pot and gently toss to combine.
6. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
7. Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
8. Serve immediately in tortillas with desired toppings.

Notes:

*Chicken stock can be used for the Mexican beer as a non-alcoholic substitute.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Instant Pot Chicken Tacos appeared first on Damn Delicious.

The post Instant Pot Chicken Tacos appeared first on Halal Foods.

Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

This is one of my favorite Damn Delicious recipes for a few reasons. For starters, it’s nachos. And who doesn’t love a giant sheet pan of cheesy, fully loaded nachos?

The answer to that is no one.

Secondly, this recipe is so easy. Too easy, really. There’s no searing, no browning. Nope. You dump, you set, you go.

And my last reason is the leftover chicken. The recipe only requires 2 cups of the shredded chicken so the rest is saved for later use, meaning for tacos, quesadillas, burrito bowls. You name it. I mean, the leftovers may be the best part, really.

When ready to serve, load up with your favorite toppings. A blend of cheeses if you wish, pickled jalapenos, beans, more salsa…it will be utterly fantastic no matter what you choose.

And if you’re not into the chicken breast + thigh combo here, sub in your desired chicken (all breasts or all thighs). It is ALL GOOD.

Instant Pot Chicken Nachos

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

Need to whip up the BEST EVER nachos for a crowd with minimal effort? THIS IS IT! Fully loaded and so so good.

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appetizer

Instant Pot Chicken Nachos

20 minutes1 hour

Chungah Rhee

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 boneless, skinless chicken thighs
• 1 cup salsa, homemade or store-bought
• 1/2 cup chicken stock
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 12 ounces tortilla chips
• 3/4 cup pico de gallo, homemade or store-bought
• 2 cups shredded cheddar cheese
• 1 cup guacamole
• 1/2 cup sour cream
• 2 tablespoons chopped fresh cilantro leaves

Directions:

1. Add chicken, salsa, chicken stock, chili powder and cumin to a 6-qt Instant Pot® and gently toss to combine; season with salt and pepper, to taste.
2. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
3. Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.
4. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
5. Place tortilla chips in a single layer onto the prepared baking sheet. Top with 2 cups shredded chicken (reserve remaining chicken for later use), pico de gallo and cheese.
6. Place into oven and bake until heated through and the cheeses have melted, about 10-12 minutes.
7. Serve immediately, topped with guacamole, sour cream and cilantro.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Instant Pot Chicken Nachos appeared first on Damn Delicious.

The post Instant Pot Chicken Nachos appeared first on Halal Foods.